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Yahyah Flawless and Klara Holst, New Roots, Inc.

CREAMY COCONUT AND MUSHROOM FALL SOUP

INGREDIENTS

• 2-3 cups portabella mushroom tops, large, washed and diced
• 1 purple onion, chopped
• 1-2 french breakfast radishes
• 4-5 red skin potatoes, washed and large diced
• 1-2 purple top turnips, washed and thinly sliced with mandoline slicer
• 2-3 sweet potatoes, washed peeled and diced
• ½ head lettuce, washed and chopped
• ½ head red russian kale, washed and chopped
• ½ head bok choy, washed and chopped
• 5 -6 cups spring water
• 2 tbsp vegetable broth
• 3-4 tbsp coconut milk powder
• 1 tbsp sea salt
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp cumin
• 2 tsp smoked paprika
• 2 tsp celery salt
• 2 tsp annatto powder
• 2 tsp achiote powder
• 1 tbsp ginger powder
• 1 tbsp key lime juice
• 1 tbsp thyme
• 1 tbsp oregano
• 1 tbsp basil
• **adjust seasonings as desired**
• ¼ cup coconut aminos
• 1 tbsp liquid smoke
• 1 tbsp dano’s original seasoning(optional)
• 2 tbsp grapeseed oil

DIRECTIONS

1. Take a large zip lock bag and add mushrooms, oil, coconut aminos, liquid smoke and dano’s and allow to marinate at least 3 hours or overnight for better flavor
2. In a large pot over medium-high heat and water and salt and allow to come to a rolling boil
3. Add all veggies and seasonings aside from the kale, bok choy, lettuce and mushrooms
4. Reduce to a simmer and allow to cook 40 minutes to an hour then add in the withheld ingredients and allow to cook an additional 10 minutes and remove from heat 
5. Allow to slightly cool and enjoy!

VEGGIE FRITTERS ON COLORFUL FALL SALAD

INGREDIENTS

• ½ head of lettuce, washed and chopped
• ½ head of bok choy, washed and chopped
• ½ bunch of swiss chard, washed and chopped
• ½ bunch of red russian kale, washed and chopped
• 1 sweet potato, washed peeled and shredded
• 2-3 red skin potatoes, washed and shredded
• ½ purple top turnip, washed peeled and shredded
• 1-2 french breakfast radishes, washed peeled and shredded
• ¼ cup onion, finely chopped
• ½ cup aquafaba mixed with 3 tbsp chickpea flour
• ⅓ cup amaranth flour, as more as needed
• 1 tbsp sea moss gel
• 1 tbsp smoked sea salt
• 1 tbsp cayenne pepper
• 1 tsp achiote powder
• 2 tsp oregano
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tsp mushroom powder
• 1 tbsp toasted sesame seed oil
• Butternut sauce, recipe on blog

DIRECTIONS

1. Toss all chopped veggies in a bowl with a pinch of salt and cayenne and set aside
2. Toss all shredded vegetables and seasonings in a large bowl
3. Add aquafaba mix and oil and mix well
4. Sprinkle flour and sea moss gel and stir well
5. Preheat waffle iron over medium heat and spray with oil and add a about ⅓ a cup of the mix to the waffle iron and close lid cooking until done 
6. Once all of the fritters are done top with vegan butter add to salad and top with butternut sauce and enjoy!